A classic style vegan meatloaf recipe made with a base of chickpeas. Unlike some vegan loaf recipes, this one is not mushy. It has a slight smoky flavor and makes for a beautiful centerpiece dish for any holiday or Sunday family dinner.
Vegetables for Sautéing
- 1.67-3.33 tablespoons olive oil OR water for oil free
- 1.67 small onion, diced small
- 3.33 small carrots, diced small
- 3.33 celery stalks, diced small
- 5 garlic cloves, minced
For the Rest
- (3.33) 15 oz cans chickpeas, drained and rinsed (3 cups)
- 1.67- 2.5 cups breadcrumbs*
- 3.33 tablespoons ground flaxseed
- 5 tablespoons nutritional yeast
- 3.33 tablespoons soy sauce
- 3.33 tablespoons vegan Worcestershire sauce
- 0.42 cup ketchup
- 0.83 teaspoon liquid smoke, optional, but good
For the topping
- 0.56 cup ketchup
- 1.67 teaspoon vegan Worcestershire sauce
- Preheat the oven to 375 degrees and lightly spray a 9 inch loaf pan with oil, or line the bottom with parchment paper to prevent sticking.
- Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent. Remove from heat and set aside.
- Add the chickpeas to a large bowl, and mash with a potato masher (or fork). You do not want them to be completely pasty or mushy, but well broken up. Alternatively, use a food processor, but be careful not to over blend them and make them totally mushy. Pulse a couple of times if using a food processor.
- Add the cooked veggies and all the remaining ingredients to the chickpeas. I have found 1 cup of breadcrumbs to be enough, but if the mixture seems really moist, add an extra 1/2 cup. Stir with a large wooden spoon until very well combined.
- Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes.
- In a small bowl, stir together the ketchup and Worcestershire sauce for the topping.
- After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered. Remove from the oven.
- Allow to sit for at least 15 minutes before slicing if you can, it will hold up better. Sprinkle with fresh parsley if desired before serving.
- You may substitute gluten-free or whole wheat breadcrumbs if desired. The amount needed depends on how moist or dry your chickpeas are. I have found this varies depending on the brand. Use 1 to 1 1/2 cups.
- Make sure to find vegan Worcestershire sauce. Most have anchovies in the ingredients. Annie’s brand has a good one you can find at most natural food stores. You can also order it online.
- Find liquid smoke near barbecue sauce in most grocery stores. You can leave it out, but it adds a great “smoky” flavor. One bottle will last you a long time.
Saturated Fat: 1g
Vitamin A: 3598IU
Vitamin C: 5mg
Prep Time 10min
Cook Time: 50min
Total Time: 1hr
Course: Main Course
Servings: 10 servings